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Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.
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Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.
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Medjool dates take the place of refined sugar in this Thai-inspired sticky rice dessert served with a coconut sauce and fresh mangoes.
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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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Meaty shark, like swordfish, is an ideal fish for threading onto kabobs. Our Indian version spices it up with a fragrant, mustardy cashew rice.
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This twist on jasmine rice makes a full-flavored side dish.
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Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
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Sharp, fragrant ginger invigorates this dish. Because it's potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.
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Yummy curried wild rice and squash soup.